Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-07-23


RxCkIrrs WELL WORTH TKYIsG-DIsHEs AND DEs-
sxETs SUITABLE FOR The SUMNER SEASON
vsEI0Us WAYS OF UTILIZING FRUITS
To RESTORE MEAT that Is slightly tainted boil it
for few minutes with some pieces OF antt3epuc
charcoal. freshly burnt
The WHITES OF THREE EGGS well beaten, with
out any sugar makes a nice frosting for a pud-
ding. spread Immediately before carrying to the
table
y Delicious BREAKFAST CAKE is made with two
cupfu.s OF milk two cupfulS OF flour, and two
weli-beaten eggs, to be baked In scalloped dishes
or patti pans.
BUrrEKNmK BREAD.-One quart OF sour milk
one pint Of meal, three eggs, tablespoonful OF
butter. pinch Of soda, and a little salt Bake In
buttcreri pan
IcE AFFORDS THE MosT FAVORABLE MEANS OF pre-
serving animal food; but 1t must be kept in the ice
until wanted, as it goes bad quickly when brought
into higher temperature.
EGG BKEAD.-one quart OF meal, one pint OF
milk, four eggs,one tablespoonful OF melted butter,
one tedSpOOnfuls OF salt, two teaspoOnfus OF
baking powder; bake in pans in a slow oven.
FRUITS PREsERvED IN BRANDY or other strong
spirits should be gathered before they are quite
ripe, and soaked for several hours In hard water
70 make them firm. Five ounces OF sugar are re-
qliired 10 each quart OF spirits.
MILK REQUIRES TO be kept in as cool place as
possible, and IS better stood on stone shelves
than on wooden. The use of little carbonate OF
soda prevents its turning sOur and II too much Is
not used has no injurious effect On the milk
MAKE WAFFLEs QUICKLY and beat thoroughly.
Always add the whites OF the eggs just before
Dtking. Butter is much nicer to shorten waffies
than lard. Never use sugar in the batter, as IL
tends 10 make IL heavy. Waffle batter should DC
very thin.
SAUCE misunderstanding pint OF mayOnaise
dressing, three olives, one gherkin one teaspoon
ful OF cspers. Chop the olives, the gherkins and
vary fine III IN rhSd rpSS sing
l. ready for USE You may add a half teaspo0nlui
of powdered coriander seed, or one teaspOonful OF
taTragOn vinegar
MEAT SHOULD ALWAYS BE KEPT In the coolest
place in an open larier, and be often dried In
warm weather it is best TO buy joints fresh as
possible. The tenderness OF joint may be partly
aSceTtaIned by the way In which IL yields TO the
pressure of the finger and by Its opposing little
Resistance when bent
MELON Stabilized the melon, cut the flesh into
small blocks. dress t with one tablespoonful OF oil
in which you have mixed small tablespoonful OF
salt toss the melon gently In It, then use one or
TWO SpOOnrulS of oil, according TO the guam
tty Of fruit you have, and vinegar In the proper
ton OF One-third the oil; pepper TO taste.
A NEW WAY TO SERVE WATBRMELoN.-A water
melon is generally sent to the table whole and
then carved new way OF serving it is gaining
favor. The melon is cut into round pieces
hour before dinner, the rnd Is cut off. leaving Just
The pink fruit and IL Is then placed directly the
Ice and well covered When served it Is almost
iruzen and delicious
POTATo CRoQUETTEs.-To make potatoe croquettes
tlke one dozen potatoes, one ounce OF butter, one
gill OF milk, lard Boil the potatoes until mealy,
put them into a bowl, and take two forks I'm one
hand with the points OF the prongs turned out
ward: break the potatoes with them; while break
ing add butter and milk, salt, and a little white
pepper. Beat them until light, then form into
cTOguetteS and Try light brown In lard.
PINEAPPLE SaIaD-To precede breakfast: Peel
fine pineapple, dig out all the eyes, then cut 1t
away from the core dOwnwaris, you may IL you
prefer tear IL away with fOrk.) Put the fruit In
chOpping bowl and chop 1t small, put with ii
Lave ON Ice till you require il for table Then
form The chopped fruit into mound and squeeze
over il the Juice Of TWO fine lemons.
How TO WHIP CREAM--Cream should be thirty
six hours old In cold weather, twenty -four In sum-
mer and IL should be thoroughly chilled before it
j. whipped In hot weather the bowl should be
st In Ice while IL Is whipped. Under theSecondi-
tons cream will beat as solid as white of eggs
without any milky remainder Do not remove the
frotn as II rises but beat steadily for fifteen min
utes. or thereabouts- You will find then your
cream is solid
JELLIEp PE4CHEs.-Soak an ounce and half. or
three-quarters OF a packet OF gelatine in u half
pint OF water In warm place. Peel and stone
live ripe peaches boil the peels in water TO cover
them, stew for an hour gently, strain the strip
thus made, mix II with the geiatine while boiling
hot. and stir until IL diSsOlveS; pour this strip
over the cut-up peaches stir IN cup OF sugar,
pour into a mold and set on ice. A few peach ker-
neis cracked and mixed with the fruit Is great
improvement
JELLrEp R,sPBERRIEs.-Put three-quarters OF
a box of gelatine to soften In q half-pint of
cold water In q warm place. Crush quart of
raspberrles. bur do not entirely mash them: add
teacup OF boiling water TO the geatine when II is
S0t and stir IL on the stove where il will melt but
not boil, TIL II forms thick mueilage; put this TO
the raspberrieS- Sweeten with half pint OF
granulated sugar, using more or less TO taste as
The raSpberries are more or less sweet. Pour into
q mould and set on ice till next day.
beans, one and One-han tableSpOOnfulso OF moasSes
One-hslf teaspo0nful OF French mustard one table
spoonful Of butter, one tablespoonful or vinegar
salt and pepper u taste Wash the beans and
soak them over night in lUkewarn water. In the
mOruln5 drain on this water, cover with fresh,
cold water, bring slowly To boil. and boil slowly
one hour; drain again. cover with one quart OF
fresh boiling water, and boil slowly another hour
When done press through a colander return TO
the kettle aud the butter, mOlasses mustard SALT
pepper and vinegar; stir and boil ten minutes.
Ss.ryc IN a vegetable tureen.
Liver, WITH BROWN SAUCE.-One pound OF Calls
liver one tablespoonful OF -four, one tablespoonful
OF Worcestershire sauce, two slices OF bacon. one
half pint OF boiling stock or water one tablespoon-
IGi OF ad'hT I eatsup, salt TO TASTE Cut the
let 10 stand five minutes TO draw out the blood
lake the liver out and wipe 1t dry. Dredge with
flour, salt and pepper. Try out the bacon in a fry
ing-pan- Then put the liver into the hot bacon
LAT. Try brown on one SIDE turn and brown the
other. Place II on a hot dish with the bacon crt
In small pieces. Then add the fat TO the -four in
the pan, and stir until nice rich brown; add the
boiling stock or water; stir again until it bOils
add the Worcestershire sauce, mushroom catsuD
and salt 10 taste. Pour 1t over the liver and serve
RASPBERRY CAKE-Put one pint OF fully ripe
fresh raspberr1es into porcelain-nned saucepan
with two tablespOOnfuls OF water and three table
spOoniuls Of pdlverfzed sugar. Place the sauce
pan over the nre shaking Ii continually until the
Juice flows freely. Before the raSpberrieS lose
tneir shape entirely take them out carefully
Vow boil the strip I'LL clear and pour 1t out Beat
10 a cream a piece OF butter the size of an egg
add tablespoonful Of pulverized sugar table.
spoonful OF grated bread crumbs two drops OF al
Inond naSorihg and the yelkS OF two eggs well
beateDl- Mix al thoroughly together and ada he
whites OF Two eggs whipped 10 a froth. Now have
some small, deep pie-plateS line them with good
pastry put the ra5pborrieS this pour over them
tine siTup and spread the mixture On top OF all
Bake half an hour In brisk oven.
SIMPLE CHARLOTTE RCssR.-Take a band OF stout
paper. three inches deep, and as long as ypu wish
the circumference 10 be; pin 1t to form G circle
The prettiest way. II you have lady fingers fs tn
line the circle with them. sticking a pin through
each. 10 keep II In place They must be quite close
together. to form sort OF fiuted frame FIN the
center with whipped cream, sweetened and ia
vOred and piled high. AS there Is no bottom 10
this. the frame must stand on dish you intend 10
serve II H. Just before serving remove every min
Ghe heads, OF course, are outside), and take AWAY
In pia,e. strip OF cup-cake, baked In LAYERS
may be- fitted inside OF the paper In place of the
lady fingers, and circle.eut for the bottom. III
this Is done thick layer OF red currant or genuine
jelly, or strawberry raspberry Jarn may be laid
In before the cream